- 1 Large OnionChopped
- 1 Tablespoon Yellow mustard
- 2 Garlic clovesChopped
- 3 x 15-Ounce Cans Pinto beansDrained
- 3 x 15-Ounce Cans Kidney BeansDrained
- 5 Strips BaconChopped
- 1/2 Cup Brown sugar
- 1/2 Cup Pure maple syrup
- 1/2 Cup Barbecue sauce
- 1/4 Cup Ketchup
- 1/4 Cup Worcestershire sauce
- 8 Red bell pepper
Ground beef, bacon, and brown sugar are used to make these hearty, sweet, and delicious baked beans. It’s a great side dish for a holiday, cookout, barbeque, picnic, tailgate, or just because you like baked beans. This is a meat lover’s dream dish!
As the peppers cook, the brown sugar and maple syrup caramelize on the grill, producing a crust on top of the beans. The pepper serves as both a cooking vessel and a serving bowl for the slow-cooked beans.
Baked beans are a year-round favorite. Whether for a summer cookout or a fall holiday.
If you’re looking for another summer side dish, my Southern Grilled Corn on the Cob has always been a hit.
Grilling corn brings out that wonderful sweetness and crispness of the corn.
The ground beef gives these baked beans substance, and the bacon provides a beautiful smokey flavor. Of course, brown sugar brings it all together with just the right amount of sweetness.
by tofu666 @ flickr
Place the coals on one side of the grill, leaving the other vacant, to create an indirect cooking fire (wood or a mix of charcoal and wood). Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small frying pan, cook the onion and bacon together for 5 to 7 minutes, or until the bacon begins to brown.
After adding the garlic, cook for another 30 seconds.
Drain the bacon grease into a large mixing bowl and scrape it out. Combine the beans, brown sugar, maple syrup, BBQ sauce, ketchup, Worcestershire sauce, and yellow mustard in a mixing bowl.
With a paring knife, cut off the tops of each bell pepper. Remove and discard the core, veins, and seeds. About a third of a cup of roasted bean mixture should be poured into each pepper.
Place the peppers on the empty side of the grill, cover, and cook for 50 minutes over indirect heat, or until the filling is hot and crispy and the peppers have softened.